Heston's egg sandwich

Step 1

Place the eggs in a pan of simmering water. Return to a simmer and cook for 8 minutes. Remove the eggs, place in a bowl of cold water, then leave to cool.

Step 2

Peel the eggs then separate the whites from the yolks. Roughly chop the whites and put into a small bowl, then break up and chop the yolks and put into another small bowl.

Step 3

To the yolks, add 2 tbsp heaped mayonnaise, the Dijon mustard and vinegar. Using the back of a metal spoon, crush and mix into a spreadable paste. Set aside.

Step 4

Mix the remaining mayonnaise into the egg whites, plus the chopped cornichons, rocket or watercress and chives. Season with salt and black pepper, to taste.

Step 5

Spread butter on all 4 slices of bread, then spread the egg yolk mix over each slice. Top 2 slices with the egg white mix, then sandwich together. Cut in half and enjoy.